So, Shane bought a LOT of steak the other day. Big fat 2-inch thick steaks. I fancy myself a pretty good amateur chef, but one thing I have never been able to master is The Steak. The guys like to grill, and usually Shane can make me a perfect steak, medium-rare to rare, but there must be a trick to cooking these really thick ones. BTW, I have no idea what cut of meat they got, and neither do they.
Since Shane spends a lot of time in "the city to the north" with his girlfriend, Adam and I have been experimenting with the steaks. Adam cooked for us last night. It was RARE. Even too bloody for me, and I like it pretty bloody. So I spent today looking at steak recipes from all my cookbooks and the Internet. I thought I'd give it a shot tonight, I even used a meat thermometer, but I went too far in the other direction.
Last night the steak was too rare. Tonight the steak was much too cooked.
We're gonna try again. Maybe it will be just right.